5 Ingredients or Fewer

Tartines with Ricotta and a Quick Apricot Compote

June 29, 2014
Author Notes

Tart apricots become soft, stewy, and sweet in a compote that is a perfect foil for creamy ricotta. These tartines are simple but elegant, and make breakfast feel decadent. —fiveandspice

  • Serves 1 to 2
  • 3 apricots, pitted and sliced into sixths
  • 1 tablespoon honey
  • 1 pinch salt
  • 1/4 cup (or so) good ricotta, preferably homemade
  • 2 thick slices of bread, toasted
In This Recipe
  1. In a small saucepan, combine the apricots with the honey, a pinch of salt, and a splash (about 2 teaspoons) of water. Bring to a boil, then turn down to a simmer and simmer, uncovered, stirring occasionally, until the apricots have partially broken down and cooked to a thick, jammy, compote-y consistency, about 10 to 12 minutes. Set aside.
  2. When your slices of bread are toasted, smear each with ricotta and top with spoonfuls of the apricot compote (I like to use it while it's still warm). That's it! Now, eat!

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.